Taco Salad Pico de Gallo Recipe

From Dorothy McNett's Recipe Book.

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Taco Salad Pico de Gallo

From Dorothy McNett's recipes at www.dorothymcnett.com. Add cooked beans, tomatoes, etc. etc. etc. This is just a basic wonderful salad. Pico de Gallo means "rooster's bill" and refers to the old-fashioned way of eating a salad by picking up the pieces with your fingers, sort of like the way a rooster would peck at it. Have fun!

1 medium cauliflower
3 tablespoons extra virgin olive oil
1 tablespoons vinegar
1 teaspoon honey or raw sugar

2 avocados
1-2 green onions, diced
1-2 tablespoons fresh cilantro, chopped
1 serrano chile, or other chile, chopped (roasted or not)
sea salt

romaine or kale leaves
crispy taco shells
freshly grated cheese such as Parmesan, etc.

Cut the cauliflower into small flowerettes and place in a bowl. In measuring cup whisk the oil, vinegar and honey.Pour over the cauliflower. Chill about 1 hour. When ready to serve, mash the avocado, adding the diced onions, cilantro, chile and salt. Tear the romaine leaves into small pieces and arrange on salad plates. Break the taco shells into half and place on top of the romaine and then some of the cauliflower pieces. Spoon the avocado mixture on attractively and sprinkle with some cheese. Serve!

Recipe created 2014-04-29.

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